Chocolate Filled Cookie Pie

I invented this recipe for Pi Day 2010. I needed a serious chocolate fix, and it needed to go in my pi pie plate. To create this recipe I used the NESTLÉ® TOLL HOUSE® chocolate chip cookie recipe, Ghirardelli’s truffle recipe, and caramel sauce. This pie is so rich you can’t eat a slice larger than 1/12th of the pie. It is best served with vanilla ice cream and tastes like a $7 dessert from a fancy restaurant.

Ingredients

Cookie

2 1/4 C all-purpose flour

1 tsp baking soda

1 tsp salt

1 C (2 sticks) butter, softened

3/4 C granulated sugar

3/4 C packed brown sugar

1 tsp vanilla extract

2 large eggs

2 C (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Chocolate Filling

1 C Ghirardelli 60% Cacao Bittersweet Chocolate Chips

2 TB & 2 tsp heavy whipping cream

3 TB unsalted butter, cut into small pieces

Topping

1/3 cup sugar

2 TB butter

2 TB & 2 tsp C heavy whipping cream

1/4 C pecans, chopped

Directions

Cookie dough

Pulse the chocolate chips in a food processor until you get bits of chocolate